Dry fry the bacon until crispy. Crumble or break up into small pieces. Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of water in a wok. Add the cabbage and quickly stir fry until it wilts. Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut oil and serve very hot. This goes beautifully with the lavender roasted spring chickens.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 352 (100%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||52 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 32.2mg||10 %|
|Sodium 1.6mg||0 %|
|Potassium 3.6mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 0.1g||0 %|
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Calories per serving: 352
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